Russian tarragon is a vigorous, hardy perennial herb producing tall, branching stems clothed in slender, aromatic green leaves. Its flavour is milder and slightly more peppery than French tarragon, making it a useful addition to chicken, fish, egg dishes, salads, sauces and herb vinegars.
 
Far tougher than its French cousin, Russian tarragon is well suited to growing outdoors in the UK and can reach around 1m tall once established.
 
Grow in a sunny or lightly shaded position in moist but well-drained soil, harvesting the young shoot tips and leaves regularly from spring through to autumn. Plants die back during winter before returning with fresh growth the following spring. It is also attractive in herb gardens and informal borders, producing small yellow-white flowers towards the end of summer.
 
When to Sow: March – June
 
HOW TO SOW RUSSIAN TARRAGON:
Sow  into moist, free-draining seed compost. Press the seeds gently onto the surface and cover very lightly with fine compost or vermiculite. Keep at 15–20°C until germination. Pot seedlings on carefully once they are large enough to handle, then harden off and plant outside after the risk of severe frost has passed.
 
Classification: Hardy Perennial
Expert Level: Easy to Grow
Germination Time: 2–3 Weeks
Site: Full Sun or Partial Shade
Soil Type: Fertile, well-drained soil
Soil Acidity: All Types
Moisture: Moist but well-drained
 
Care: Water regularly while plants are establishing and during prolonged dry Times. Harvesting the growing tips encourages bushier growth. Cut plants back to approximately 5–10 cm above ground level in autumn; fresh shoots will emerge again in spring. Remove flower heads before they set seed if you wish to prevent self-seeding.
Use: Kitchen Gardens, Herb Gardens, Cottage Gardens, Raised Beds and Containers
Harvesting: Pick the young shoot tips and leaves regularly from spring until autumn. Use fresh or preserve by drying or freezing.
 
Days to Maturity: 90–120 Days
Height: Up to 100 cm
Plant Spacing: 45–50 cm